| 1 | Preheat oven to 325°F (165 c). |
| 2 | Sift flour, powdered sugar and cinnamon together into a bowl. |
| 3 | Cut in butter until mixture resembles coarse meal. |
| 4 | Stir in ground walnuts, lemon peel and egg yolk. |
| 5 | Turn mixture onto floured board and knead until smooth. |
| 6 | Roll out on a floured board 1/8-inch thickness and cut into 2-inch rounds. |
| 7 | Place on a greased cookie sheet and bake 10 to 15 minutes, or until lightly browned. |
| 8 | Cool on a wire rack. |
| 9 | Icing: in a double boiler very slowly melt chocolate and shortening over warm water. |
| 10 | Dip half of each cookie into melted chocolate mixture. |
| 11 | Refrigerate on wax paper until chocolate is set. |
| 12 | Makes about 40 cookies. |
